7,246 taste recipes

Pizza rice is a baked brown rice casserole with sauteed mushrooms, fresh tomato, garlic, oregano, basil, parmesan, and olives. All the flavors of a margherita pie in a one-dish supper.

Vegan Manhattan chowder with crushed tomatoes, potatoes, and wakame seaweed for a briny seafood flavor without the clams. Hearty, plant-based, and full of umami.

Provencal garlic soup with potatoes, saffron, sage, and thyme, strained and served over French bread with grated Parmesan. Simple, fragrant, and warming.

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Peasant style fish pan-sears halibut fillets with lentils, green olives, tomato, shallot, and a quick balsamic pan sauce. Rustic French-inspired one-skillet dinner ready in 30 minutes.

Lamb steaks braised in dry apple cider with crystallized ginger, English mustard, apple, and yogurt. A British-style casserole with a sweet-sharp sauce and tender, fall-apart meat.

Potato cucumber salad with fresh mango, toasted spice blend, orange juice, ginger, lemon, and mint. A vibrant, low-fat summer salad with Moroccan-inspired warming spices and no mayo.

One-pot white beans and kale sauteed with garlic, red pepper flakes, and chicken stock. Twenty minutes from start to table. The weeknight side dish that does it all.

Mediterranean roast fish with crusty potatoes, black olives, artichokes and bay leaves baked together. One-pan dinner with sea bass or snapper, ready in 40 minutes.

Green bean bundles tied with blanched leek ribbons and steamed until bright, served over two silky sweet pepper sauces (one red, one yellow) perfumed with white wine and basil. A dinner party side that looks painterly on the plate.

Masala Vangi: baby eggplants stuffed with toasted coconut, coriander, and cayenne, then simmered and drizzled with tangy ginger-tamarind sauce. A vegetarian Indian classic.

Kale and buckwheat with Brussels sprouts and mushrooms blends nutty whole grain with roasted sprouts, sauteed shiitakes, blanched parsnips, and onions. A hearty plant-based grain bowl packed with fiber.

Pasta shells tossed in a carrot sauce made by simmering chopped carrots, celery, garlic, and thyme in vegetable stock until reduced by half. Vegan, light, and naturally sweet with a red pepper flake kick.

Italian rice and radicchio soup with prosciutto, fresh sage, and Parmesan. A light broth-based soup where the bitter greens and salty garnishes are added fresh to each bowl.

So easy to make, and it is amazingly delicious, a beautiful way to cook these two root vegetables together, and tons of flavor.

Crispy artichoke and peppery arugula pizza topped with thin slices of salty prosciutto. This Italian-inspired flatbread balances creamy, crispy, and fresh flavors.